Julkaka

Ingredients for 1 servings:

• 200 g almonds
• 1 tbsp sugar (20g)
• 200 g raisins, seedless
• 200 g dates
• 200 g fig(s), dried
• 400 g margarine or butter
• 400 g sugar
• 1 tbsp vanilla sugar
• 7 eggs
• 400 g flour
• 1 tsp baking powder
• 3 tbsp sherry
• Margarine, for greasing
• 50 g icing sugar, for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Swedish Christmas cake

Julkaka is to the Swedes at Christmas what Dresden Stollen is to us. Hence the large amount of dough, which can also be halved. You can bake Julkaka several weeks in advance. It stores well and tastes even better when steeped. Blanch the almonds in hot water in a pot and peel them. Place them on a surface, sprinkle with sugar, and chop them up with a knife. (You can also use a food processor.) Pour boiling water over the raisins in a bowl. Let it steep for 5 minutes. During this time, pit the dates and chop them together with the figs. Place them in a bowl. Drain the raisins well in a sieve and mix in. Set aside. Cream the margarine or butter in a bowl until fluffy. Stir in the sugar, vanilla sugar, and eggs alternately. Mix the flour with the baking powder. Fold all but 3 tablespoons into the margarine and egg mixture. Sprinkle the remaining flour over the fruit. First, knead the fruit, then the sherry, into the dough. Grease three 26 cm loaf pans and line the bottoms with a piece of parchment paper. Pour in the dough. Dip a tablespoon under cold water. Smooth the surface of the dough. Place in the preheated oven on the lowest rack. Baking time: 70 minutes. Electric oven: 180 °C. Gas mark 3 or 1/3 flame. Allow the cake to cool. Loosen the edges with a knife and turn out the cake onto a platter. Dust with powdered sugar. Cut each cake into 20 slices before serving. Makes approximately 60 slices.